Breakfast bars or cookies
There has been a trend towards convenience biscuits for breakfast. I’m not adverse to a cookie for breakfast but a) always prefer home-made over the store bought, if possible, as we can forgo a lot of the unnecessary ingredients and b) not all cookies are created equally – I’m not thinking ‘Oreo’.
Baking a bar or a cookie for breakfast:
1. Anytime we can get our child into the kitchen, it’s a good thing.
2. These are quick and simple, you could make on the morning but I’d probably make in advance.
3. An oat-based bar gets away from the wheat-focus of many selective eaters. It may even be a way to enable a previous ‘no to oats’ eater to get on board with them.
4. If I put this up nutritionally against many of the packaged cereals or a slice of white toast, then it’s not a bad option.
5. It’s super flexible, you can chop and change ingredients and it’ll still turn out okay.
6. I know quite a few hesitant eaters who have been delighted with this as an option.
7. You can use as a base, instead of toast, and spread with jam/honey/peanut butter
(I always start small so there’s little wastage)
– Heat the oven to 170.
– Put ½ a ripe medium-sized banana
+ 1/2 cup oats*
+ 1 tbs melted butter or coconut oil
+ 1 dessert spoon of melted honey/maple syrup (I used a lot less, but my boys reckon I find salt too sweet 😉)
+ ¼ cup of sultanas or date pieces or choc chips
Load everything into the food processor and blitz (or mash and mix in a bowl)
– Make into the appropriate shape and bake in the oven 15 mins
*I always use wholegrain oats but rolled or porridge would give a less chewy and smoother looking cookie.
# I added some cinnamon for flavour. You can of course jazz these up with anything that rocks you boat!
Note: recipe adapted from Kitchen Sanctuary.
Judith is an AOTA accredited picky eating advisor and internationally certified nutritional therapist. She works with 100+ families every year resolving fussy eating and returning pleasure and joy to the meal table.